Prep 15 mins
Cook 10 mins
Don’t let your slumber party slumber through breakfast. Wake up those sleepy palates with a breakfast fondue. Easy and nourishing, the simple fruit sauce can be whipped up in minutes, and you will be wowed by how much kids will eat of this delicious and nutritious dip once they start dunking. Serve it with whole-grain, silver-dollar-size pancakes, quartered waffles and/or French toast fingers.
- 425.24 g can sliced peaches in juice
- 78.07 ml maple syrup
- 29.58 ml whipped light cream cheese
- 1.23 ml vanilla extract
- 0.25 ml cinnamon
- 12 whole-grain pancakes (mini pancakes, mini-waffles or French toast fingers, warm)
- Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching purée on high until smooth. It’s okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
- Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren’t allowed to use the stove, have an adult help you.
- Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers.
We didn't do this fondue style as suggested just topped our Belgian waffles with it and whipped cream! This is very good, my DH says it tasted like peach cobbler. I used regular block cream cheese instead of whipped and Mrs. Butterworth's syrup, turned out just fine! Thanks